One-Pan Mexican Nacho Bake with Beef and Veggies

500g beef mince

1 onion, diced

1–2 cups chopped veggies (think capsicum, zucchini,
mushrooms, corn — whatever you’ve got!)

 1 can crushed tomatoes

 1 can red kidney or black beans (drained)

 1 tbsp TSP Tex Mex Spice Blend

 Salt & pepper to taste

 2 handfuls corn chips

 1 cup grated cheese (cheddar, tasty, or Mexican blend)

 To serve (optional):

 Sliced avocado

 Fresh coriander

 Lime wedges

 Sour cream or Greek yogurt

Preheat oven to 180°C fan-forced.

Cook the filling:

Heat olive oil in a large oven-safe skillet or deep pan. Add
chopped onion and sauté 2–3 mins. Add minced beef and cook until browned

Add chopped fresh veggies — whatever you’ve got — and
sauté until just softened (about 5–7 mins).

Add beans, tomatoes, Tex Mex Spice Blend, and salt. Simmer
for 5–10 minutes to let flavours come together.

 Layer it up:

Sprinkle some cheese into the mix.

Top with a layer of corn chips, then cover with more cheese.

 Bake:

Place the pan in an oven for 10–15mins until the cheese is melted and
golden.

 Serve:

Bring it straight to the table and top with avo, yogurt or
sour cream, and coriander. Add lime wedges if you have them.

Let everyone dig in — dinner is done, and you didn’t break a
sweat.